I absolutely love having leftovers after a holiday! Bring on the turkey, stuffing and all the the other goodies! I could eat them for days and never tire of them. The one leftover that always has be stumped though is the cranberry sauce. I like it but there always seems to be so much more than you are able to eat. Not wanting to waste food, I was inspired to put it to use in my breakfast muffins! I used the base for a muffin mix that I've used before and swirled in cranberry sauce in the last step. Voila! A new favourite was born!
Ingredients
1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
3/4 cup cranberry sauce
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
1. Preheat oven at 375F and line a 12 cup muffin tin with liners.
2. In the bowl of a stand mixer, add the butter, sugar and brown sugar and cream together until light and fluffy. Add the eggs, vanilla and Greek yogurt and continue mixing until incorporated.
3. On a low setting, add the baking powder, baking soda, salt and flour until combined and the batter is smooth. Remove the bowl from the stand mixer and gently fold int he cranberry sauce. Do not over-stir, you want a more marbleized effect.
4. Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.
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